# Experimental — EXP041: GINGERBREAD

[Coffee List](https://www.coffeelist.co/b/experimental/exp041-gingerbread)

Last updated: 2026-11-01T04:24:16.708Z

[Experimental](https://www.coffeelist.co/b/experimental)

Available

## **WHY THIS COFFEE?**

We love this coffee for its fall vibes: gingerbread, cinnamon, and baking spices. We had this for the first time last year (as EXP010) and we're excited to have it again. The honey anaerobic process brings out a lovely body from the caturra and catuai blend. We roast this one a smidge darker than typical at Experimental: on the border between light and medium. Let it rest two to three weeks and enjoy it as espresso too.

## **COFFEE DETAILS**

**Origin:** Costa Rica

**Producer and farm:** Juan Ramon (Montaño Micro Mill)

**Varietal:** Caturra and Catuai

**Elevation:** 1200 to 1750 masl

**Processing:** Honey (anaerobic)

**Green cost:** $8.40/lb

## BREW GUIDE

Our recent roast is an "omni" roast. This means we designed this roast to work for both pourover and espresso.

**How long to rest:** You should wait two weeks for EXP010 to degas and begin its peak.

**We taste:** Gingerbread, nutmeg, cinnamon and related baking spices.

- Origin: Tarrazu, Costa Rica

- Processing: Honey Process, Anaerobic

- Varieties: Catuaí, Caturra

- Roast: Light-medium roast

- Tasting notes: Baking spices, Cinnamon, Nutmeg, Gingerbread

- Recommended preparation: Filter, Espresso

- Altitude: 1200–1750 meters

## Prices

- $19.03 / 8 oz ($83.91/kg) — Available

[Experimental](https://experimental.coffee/products/exp010-gingerbread-copy)

## Ratings

0/5 (0)

## Estimated taste profile (0–100)

- acidity: 42

- bitterness: 35

- body: 38

- character: 85

- sweetness: 55

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## Reviews

Ratings: 0/5 (0)

No public written reviews yet.

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